Cubus’ Sushi Ta-ke is launching a new omakase menu, celebrating the best of Edomae sushi and the freshest ingredients this season. The new prix fixe menu features dishes created and designed by Adachi Seiji, the Japanese establishment’s newly appointed executive chef.
The 37-year-old chef, originated from Kumamoto, Kyushu, started his sushi apprenticeship at age 15, mastering basics in ingredient preparation before joining Hotel Nikko Kumamoto after four years. Chef Seiji moved to Hong Kong in 2005 and worked in a number of sushi restaurants, including as head chef of Sushi Ginza Onodera. He also trained under Sushi Ta-ke’s consulting chef Mamoru Sugiyama of Tokyo’s Ginza Sushikou Honten, mastering the essence of Edomae sushi.
Highlighting the natural taste of prime ingredients, chef Seiji’s new omakase menu presents multiple courses of complex textures and flavours, especially from jet-fresh Japanese seafood. Notable dishes include slow-cooked Japanese octopus (appetizer), Japanese fresh sea urchin in shell (sashimi), simmered abalone and monkfish liver in red wine sauce ( simmered dish) and an array of nigari sushi, among many.
Chef Adachi Seiji’s new omakase menu is available at Sushi Ta-ke now and is priced at HK$1,500 per person.
Sushi Ta-ke, 12/F Cubus, 1 Hoi Ping Road, Causeway Bay; +852 2577 0611